Yucatan Style Chicken Skewers With Papaya-Tomatillo Salsa |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 9 |
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Ingredients:
1 cup Yucatan marinade -- see * note |
9 pieces boneless skinless chicken thighs |
1 medium jicama -- julienne |
36 skewers six-inch skewers -- soaked |
2 cups papaya-tomatillo salsa -- see * note |
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Preparation / Directions:
* Note: See the "Yucatan Marinade" and "Papaya-Tomatillo Salsa" recipes which are included in this collection.
Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
Prepare a wood or charcoal fire and let it burn down to embers.
Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill.
Grill for about 4 minutes on each side or until done to taste.
Serve with Papaya-Tomatillo Salsa.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3604
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